Seabass is a rare sea fish, which grows slowly, and it takes more than ten years to attain the full maturity and spawning period. In addition to the overfishing, the number of seabass is dwindling. Seabass is divided into wild and cultured. Wild seabass is delicious but expensive. The cultured seabass can't comparable to it.
Seabass comes from the deep sea of Chile. Its meat is white, tender and smooth, with moderate oil content, and rich in Omega 3 fatty acids, which can reduce the chance of suffering from strokes, myocardial infarctions and other common diseases.
The meat of seabass is white, tender and soft. Its crispy skin makes it very suitable for baking, grilling, frying and steaming.
Because the seabass is creamy and juicy. Many chefs first fry the surface of the fish in a frying pan and then put it in the oven.
Suggested Serving Method:
Please keep it in the freezer at -18℃ or below.
The picture above is for reference only. The real object should be considered as final.
Miso Glazed Black Cod Recipe
- 30 ml yellow miso or white miso
- 30 ml mirin
- 20ml rice wine
- 20 ml light brown sugar
- 2pcs seabass
- Wipe the seabass dry with kitchen paper
- Sprinkle a small amount of salt on both sides,remove the fishy taste by seasoning
- Stir the miso, mirin, rice wine, and brown suger to make the miso sauce
- The brown sugar must be completely melted. Pour it into a small pot and heat it up slightly. Turn off the burner when the brown sugar is completely melted, and let it cool for later use
- Put the seabass into the container, pour the miso sauce, and marinate the seabass on both sides for 1 hour or more
- Put tin foil on the bakeware, and scrape off the excess miso sauce from the marinated seabass, otherwise it will be overcooked.
- The fish skin shall facing down and the meat shall facing up. Put it on the upper layer of the oven, just turn on the heat at 250°C, and bake for 10-13 minutes.
The seabass is ready to be served when it turns golden yellow